Olia Hercules

This has got to be one of the most gorgeous cookbooks I've encountered. The pages are thick sturdy paper, and nearly every single page has at least one photo if not more, in color, excellently shot & arranged. Every recipe begins with a paragraph (some shorter, some longer), with a brief mention of what the dish is and either some memory Olia has related to it or some other little familial tidbit about it. The recipes all look excellent and while some take a little more work, all are very straight-forward.

One thing to note, this is Eastern European food, so it's pretty meat-heavy (though there are a handful of the mains without, and some others that can be adapted), and it also would not be recommended for those who are GF/low-carb, as a good deal of the recipes use some sort of standard flour dough (bread, pastry, pasta, dumplings, etc).

I will add, vegetarian that I am, this book is a favorite to me in spite of the meat-heaviness. It's just a lovely book that I'm delighted to have on my shelf.… (mais)

Author of the critically acclaimed cookbook Mamushka, Olia Hercules has created Kaukasis, featuring culinary samplings from the Caucasus region (Georgia, Azerbaijan, Armenia, Iran, Russia, and Turkey).

This is a different kind of cookbook than what I normally see. It combines European and Middle Eastern ingredients in a fresh new way. The book is dedicated to recipes entirely, with beautiful full-page pictures and a mere two-page introduction.

As many of the recipes are unfamiliar to western cuisine, it is especially wonderful that this book includes a paragraph of explanation for each recipe. It is this kind of additional information and detail which really personalises this book and adds so much value.

Not Your Typical CookBook

The first chapter of recipes is called “roots, shoots, leaves & all”. These are vegetables recipes but include a great deal of variety. There is a “Homemade Matsoni” recipe, which is a type of yoghurt. With this recipe, you will need a special starter which may prove difficult to source. If this is the case the author invites you to contact them directly to get some. Not exactly the type of thing you’d see in a typical recipe book.

The next chapter of recipes is “flour & ash” You will find some bread recipes, pies, and another deliciousness here. Although not every recipe has its own picture, many of the pictures are actually of the regional cooks creating them, which is so much more interesting. The recipes have unique names that are not easily recognisable and use unusual ingredients. But if you want to create some authentic cuisine from the region, this is expected.

Next is the “beasts from land, sea & air” with all of the meat-related recipes. The author enjoys a flexitarian diet and believes meat is a treat or for special occasions. Whether you have meat daily, or just once in awhile, these recipes look delicious.

The Hangover Chapter

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See the full review with the Homemade Matsoni recipe on RecipesNow! Reviews And Recipes Magazine . This review is in response to a hard copy of the cookbook sent to me by the publisher in hopes of an honest review.… (mais)